Eggplant Stuffed with Herbs and Tomatoes
A vegetarian dish for long Sunday afternoons.
Made with Whole peeled tomatoes
Mutti® Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.
Easy
Ingredients
-
1
eggplant
-
14
oz
Mutti® Whole Peeled Tomatoes (Pelati)
-
1
oz
capers
-
2
oz
green pitted olives
-
2
oz
breadcrumbs
-
1
oz
grated pecorino cheese
-
1
spring onion
-
3
tbsp
extra virgin olive oil
-
fresh basil
-
1
tbsp
pine nuts
-
salt
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Eggplant Stuffed with Herbs and Tomatoes: Method
- Cut the white part of the spring onion into thin slices and sauté them in a pan with a couple of tablespoons of oil.
- Add the Mutti Pelati and cook for about 10 minutes, letting the sauce reduce.
- Season with salt.
- Cut the aubergines into 0.1 inch thick slices.
- Grill them on a hot cast iron plate on both sides.
- Chop the capers and olives, combine the mince in a bowl, add the breadcrumbs and pecorino.
- Season with a drizzle of oil and plenty of julienned basil.
- Soften with a couple of tablespoons of tomato sauce.
- Stuff the aubergine slices with a little filling, close them in a half-moon shape and place them in an ovenproof dish.
- Cover them with the sauce, sprinkle them with oil, sprinkle them with pine nuts and put them in the oven for 10 minutes at 338 °F.
- Serve hot or warm with fresh chopped basil.
